| 释义 |
‖ chartreuse|ʃarˈtrøːz|
[Fr.; fem. of Chartreux: see next and Charterhouse.]
1. A liqueur made by the monks of La Grande-Chartreuse (the head monastery of the Carthusians, near Grenoble), with aromatic herbs and brandy.
1866Sala Barbary xx. 379 The absinthe and the chartreuse..should all come from France.
2. A shade of colour; a pale apple-green.
1884Western Daily Press 26 Dec. 7/5 With white all pale shades are employed, such as heliotrope, citron, chartreuse.
3. Cookery.
a. An ornamental dish of meat or vegetables cooked in a mould.
b. Fruits enclosed in blancmange or jelly.
1806J. Simpson Cookery 264 (heading) A Chartreuse of Roots and Sausages. Ibid. 265 Soak the fat that comes from the chartreuse. 1892T. F. Garrett Encycl. Pract. Cookery I. 340/1 Chartreuse of Vegetables and Game. 1900Manners & Rules of Good Society xx. 151 Refreshments..include varieties in smart-looking confectionary, chartreuses and macédoines of fruit, jellies and creams. 1951Good Housek. Home Encycl. 345/2 Chartreuse of bananas..and banana flan make delicious cold sweets.
4. A variety of the domestic cat. Also Chartreux.
1838Penny Cycl. X. 223 Among the most noted are..the Chartreux, which is bluish, and the Angora cat. 1876Encycl. Brit. V. 206 The Chartreuse, of a bluish-grey colour. |